Easy Cherry Tomatoes Pasta
A quick and vibrant pasta dish featuring sweet cherry tomatoes, fragrant garlic, fresh basil, and a touch of Parmesan. Ready in just 15 minutes, this recipe is light, wholesome, and perfect for busy weeknights or simple gatherings.
Equipment
- 1 Large Pot – for boiling pasta
- 1 colander (for draining pasta)
- 1 Large Skillet (for sauce preparation)
- 1 Garlic Press (or knife for mincing garlic)
- 1 Potato Masher or Spoon (for mashing tomatoes)
Ingredients
- 8 oz 225 g spaghetti
- ¼ cup 60 ml olive oil
- 2 pints about 4 cups / 600 g cherry tomatoes
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp crushed red pepper flakes
- ½ cup 15 g fresh basil, chopped (plus extra for garnish)
- ¼ cup 25 g grated Parmesan cheese (plus extra for serving)
Instructions
- Boil and Prepare the Pasta: Bring a large pot of water to a rapid boil and season it generously with salt, as this enhances the overall flavor of the pasta. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture—tender yet slightly firm to the bite. Before draining, reserve about ½ cup of the starchy pasta water, which will later help to create a silky sauce. Drain the pasta thoroughly and set aside.
- Heat Oil and Soften Tomatoes: In a large skillet, warm the olive oil over medium heat until it shimmers, indicating it is hot but not smoking. Add the cherry tomatoes and allow them to cook undisturbed for a few minutes to encourage them to soften and begin releasing their juices. Stir occasionally to ensure even cooking and prevent scorching.
- Infuse with Garlic and Spices: Once the tomatoes begin to soften, stir in the minced garlic, salt, and crushed red pepper flakes. Sauté for about one minute, just until the garlic becomes fragrant and lightly golden, being careful not to burn it, as this could add bitterness to the sauce.
- Create a Fresh Tomato Sauce: Using the back of a wooden spoon or a potato masher, gently press down on the softened tomatoes to release their juices and create a rustic sauce.Continue to simmer for about 5 minutes, stirring occasionally, until the tomatoes break down further and form a light, chunky sauce that coats the pan beautifully.
- Toss Pasta with Sauce and Herbs: Add the drained spaghetti directly into the skillet with the tomato mixture. Sprinkle in the chopped fresh basil and grated Parmesan cheese. Toss everything together gently but thoroughly, adding small splashes of the reserved pasta water as needed to achieve a smooth, glossy consistency that coats the pasta evenly.
- Garnish and Serve: Once the pasta is well-coated and infused with flavor, transfer it to serving plates or bowls. Garnish with additional basil leaves and a generous sprinkle of Parmesan cheese. Serve immediately while hot, allowing the fresh ingredients and simple seasoning to shine.
Notes
- Use ripe, fresh cherry tomatoes for natural sweetness and a vibrant flavor.
- Generously salt the pasta water to enhance the overall taste of the dish.
- Crush the tomatoes gently to create a rustic sauce while keeping some texture.
- Fresh basil should be added at the end to preserve its bright aroma and flavor.
- Tossing pasta with reserved starchy water ensures a silky, restaurant-quality sauce.
- Parmesan cheese can be adjusted to taste, adding creaminess and depth.
- Crushed red pepper adds a subtle heat—adjust based on personal preference.
- This dish comes together in 15 minutes, making it ideal for busy weeknights.
- The recipe is flexible—swap pasta types or tomatoes without compromising flavor.
- Perfect for meal prep: sauce can be made ahead and frozen for later use.